1 4-pound stewing chicken, cut up        [4 lbs thighs]
3 cups hot water                                   [cover chicken in pot]
2.5 tsp salt
3 peppercorns
1 onion, studded w/ 4 whole cloves
1 small carrot
2 tbsp butter
2/3 cup minced onion
handful golden raisins
3 tbsp curry powder
1 cup coconut milk
1/8 tsp freshly ground black pepper
3 tbsp chopped crystallized ginger
1/4 tsp chopped fresh mint                      [1/2 tsp crushed dried mint]
1/4 cup lime juice
1/4 cup heavy cream

rice
chutney
yogurt

Place chicken in deep kettle with water, 2 tsp salt, peppercorns, onion, and carrot.  Cover, simmer 1 hour

During this time, prepare coconut milk

Remove chicken from broth and cool.  Strain and reserve broth.  Cut chicken into small pieces removing skin and bones.

Melt butter in large skillet.  Add minced onion and sauté until tender, but not brown.  Stir in curry powder.

Gradually stir in coconut milk and one cup chicken broth, add pepper, remaining salt, cloves, mint, and raisins.  Cover and cook low heat 30 minutes

Add chicken pieces, continue cooking until chicken is tender – about 30 minutes longer.

[rice: equal parts rice and water, bring water to a boil with a small amount butter and salt, add rice, stir once, cover tightly and simmer low for 20 minutes]

Just before serving, stir in lime juice _then_ cream.

Serve on hot rice w/ chutney.

Coconut milk:
2 cups shredded coconut, 2 cups fresh scalded milk, blend, let stand 20 minutes, strain.